Ember & Oak
Michelin One Star · Est. 2022

AnExtraordinaryDiningExperienceAwaits.

Discover handcrafted cuisine, unforgettable flavors, and an atmosphere designed for life's most memorable moments.

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1★

Michelin

120+

Wine Labels

4.9

Guest Rating

Live-fire steak — Ember & Oak

4.9 / 5.0

1,428 guest reviews

SoHo · New York
I.Our Story

Fire has always been the honest cook.

For millennia before electricity, before gas, before precision — we cooked over flame. Ember & Oak is a return to that first principle, told through a modern hand.

Fire, the first ingredient.
I.

Fire, the first ingredient.

Every plate at Ember & Oak begins over open flame. Live-fire cooking — the oldest form of cuisine — reimagined through modern precision. It's not just how we cook. It's how we think.

Seasoned by the seasons.
II.

Seasoned by the seasons.

Our menu shifts with what the earth offers — sourced from thirty-two family farms within a hundred and twenty miles. What arrives at the kitchen door tonight decides what arrives at your table.

II.Signature Dishes

Four plates that define our fire.

Every season the menu shifts, but these — our signatures — remain the north star. Ordered thousands of times, each still made by hand, each still worth the wait.

A5 Wagyu, Aged Twelve Weeks
Chef's Signature

A5 Wagyu, Aged Twelve Weeks

Miyazaki A5 wagyu, dry-aged in-house for eighty-four days, finished over binchōtan. Served with charred leek, bone marrow beurre, and preserved black truffle.

Live-FireAged

$185

Cedar-Smoked Brook Trout
Chef's Recommendation

Cedar-Smoked Brook Trout

Wild brook trout, cedar-smoked over embers, dressed with brown butter, pickled ramps, and a warm sauce of vermouth and hazelnut.

SmokeRiver

$68

Whole Duck for Two
For the Table

Whole Duck for Two

Rohan duck, salt-crusted and roasted over apple wood. Carved tableside with confit leg pithivier, black cherry gastrique, and duck-fat potato terrine.

Family StyleLive-Fire

$245

Burnt Honey Basque
Pastry's Choice

Burnt Honey Basque

Basque cheesecake, torched to caramelization, finished with wildflower honey, sea salt, and a dusting of buckwheat.

DessertTorched

$22

Chef Marco Alvarez

Chef & Founder

Alvarez

MA
IV.The Chef

Chef Marco Alvarez

Executive Chef & Founder

Marco Alvarez trained at Alinea, then spent six years leading the pass at a two-Michelin-star restaurant in San Sebastián. He opened Ember & Oak in 2022 with a single conviction: fire is the honest cook.

His approach is elemental — live flame, single-origin sourcing, restraint. What arrives at your table has passed through fewer hands than most chefs would allow. That's the point.

Awards & Recognition

  • James Beard Rising Star Chef — 2023
  • Food & Wine Best New Chef — 2023
  • Michelin One Star — 2024
  • World's 50 Best Discovery — 2024
VI.Private Dining

A room, an evening, and undivided attention.

From board dinners to milestone celebrations — our cellar and chef's counter host events that live in memory long after the last course.

Up to 24

Corporate & Board Dinners

Our chef's counter and private oak room host up to twenty-four guests. Bespoke tasting menus, curated wine pairings, and full-service dedicated staff.

From

$180 per guest

Up to 32

Wedding Rehearsal Dinners

A candlelit evening in the Cellar Room — reserved exclusively for your party. Custom menu design with our chef, three-course to seven-course formats.

From

$220 per guest

8 — 40

Birthday & Milestone

Reserve a section of the main dining room or a private space. Cake service, house-signed menus, and a champagne welcome for every guest.

From

$150 per guest

Up to 12

Wine Tasting Experiences

Guided evenings in our cellar — six pours from our sommelier's private selection, matched with a five-course counter menu.

From

$275 per guest

Planning an intimate gathering? Our events team responds within two business hours.

press@emberandoak.co

VII.Reservations

Reserve your table.

Reservations open sixty days in advance. We'll confirm within one business hour.

We honor a twenty-four hour cancellation window.

VIII.Guest Reflections

What our guests remember.

Two years, thirty-eight thousand covers, and the reviews that mean the most — the ones told to us in person, then written down later.

“The wagyu was the finest bite of beef I've had outside of Kyoto. Every element of the evening was choreographed like a great symphony.”

Julia Sinclair

Guest of Honor

01/05

IX.Frequently Asked

Questions, answered.

Can't find what you're looking for? Our reservations team responds within one business hour.

reservations@emberandoak.co

X.Visit

Find us on Mercer Street.

Just south of Prince, in the heart of SoHo. Complimentary valet from five-thirty.

The Details

Address

1420 Mercer Street
New York, NY 10012

Reservations

+1 (212) 555-0110

Hours

  • Tuesday — Thursday5:30 pm — 10:30 pm
  • Friday — Saturday5:30 pm — 11:30 pm
  • Sunday5:00 pm — 10:00 pm
  • MondayClosed
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